Turlu Turlu
A Turkish vegetarian preparation of couscous, oven-roasted vegetables and a mint tomato broth. Popular in Turkey)
Serves: Two
Time required: 1 hour

200 g couscous
1 tsp chopped mint
1 tsp chopped coriander
salt and pepper
300 ml vegetable stock
50 g each cubed zucchini, carrot, aubergine, bell pepper and tomato
5 whole peeled shallots (small Madras onions)
1 tsp chopped garlic
2 tbsp olive oil
3 tbsp tomato concasse
2 tbsp boiled chickpeas
1/2 tsp each mint and coriander
salt and pepper to taste
1 cup tomato broth (see below)
For the tomato broth:
2 tomatoes, chopped
200 ml water
1/4 onion, chopped
1 1/2 cm stick cinnamon
4 peppercorns
5 mint leaves
To prepare the couscous:
MIX the couscous with the mint, coriander, seasonings and about 275 to 300 ml of the vegetable stock. Keep covered for about five minutes. Open the dish and run a fork through the couscous to break any lumps.
To prepare the vegetables:
Mix together the zucchini, carrot, aubergine, bell peppers, tomato, shallots, garlic and olive oil.
Place in an oven roasting pan and roast for 20 to 30 minutes, till done.
Heat the tomato concasse. Add to it the chickpeas, oven roasted vegetables, mint and coriander and seasonings.
Keep warm.
To prepare the broth:
Place all the ingredients for the broth - except the mint leaves - in a pot and boil for half an hour.
Puree the boiled mixture, strain and add the mint leaves.
To assemble the dish:
Heat the couscous in a pan for two minutes. Place in a bowl.
Place the oven-roasted vegetables in the centre. Serve with hot tomato broth on the side.